And it’s been a while again… All that rush of creativity and inspirations was soon forgotten when David began waking up at night way too often for my brain to function properly. They call it the 4th month sleep regression and it lasted exactly from day one of his fifth month until last night when he started his 6th month. Yes, he is 5 months old already and now again naps are a breeze (hell, he slept 4 hours today!) and nighttime is tolerable. They say never to praise the day before the night, so I have a feeling this all might bite me in the ass.
And when I’m in need of quick pick me up bite or two after a long night, I love to munch on some raw energy balls or bars. Preferably with chocolate. A burst of energy helps me get trough the toughest moments of motherhood, but they also provide valuable nutrition for my body to produce enough milk for my hungry boy. Although my Chocolate Glazed Brownies aren’t entirely raw, I called them that. You can easily adapt ingredients to make it such. Just make sure all of them are raw. And you will want to make them, I am sure. Just last week I made 2 batches, and they are gone in a minute. They are soft and chewy with rich flavors of dates and walnuts, and a hint of vanilla. I’m in love with the glaze so buttery and smooth, my mind is already full of ideas where to use it next. Then there’s crunchy cocoa nibs and walnuts on top to contrast the textures of the brownies. My secret ingredient is a good quality sea salt. If you ever happen to go to Slovenia, you need to buy some Piran salt (it’s available in every grocery store). There is some in the brownies and extra Sea Salt Flower sprinkled on top. The flavor of the cocoa is enriched when paired with it and it takes the brownies to a whole new level. It’s hard to believe this snack/dessert is healthy and totally guilt free as so sinfully tasty.
Here are a few tips if you decide to give my recipe a try. Use good quality and very sweet dates for maximum flavor. If you think they are not soft enough, soak them in water for a few hours before and use the water for the recipe, do not pour it away. Cocoa powder needs to be unsweetened, but you can skip the raw part, though you should always go for high quality. Never skip the salt, even if you don’t usually use it. Salt really makes the difference.
- 250 g (2 cups) dates
- 160 g (1½ cup) raw walnuts
- 40 g (1/2 cup) raw almonds
- 60 g (3/4 cup) raw cocoa powder
- 1 tsp vanilla essence or seeds
- ½ tsp sea salt
- 2 tbs water
- 20 g (1/4 cup) raw cocoa powder
- 60 ml (1/4 cup) raw agave syrup
- 2 tbsp melted coconut oil
- To decorate:
- sea salt
- cocoa nibs
- crushed walnuts
- Add all ingredients for the brownies in the food processor and pulse until a balll starts to form, scraping the sides as you go.
- Line a 20x20 cm baking dish with parchment paper and press down the dough firmly. Put into the fridge to cool down.
- For ganache melt the coconut oil and mix it with agave syrup and cocoa powder. Spread over the brownies and sprinkle with cocoa nibs, sea salt and crushed walnuts. Put back to the fridge to set.
- Cut into small squares and store in the fridge for up to a week.
If you make my recipe I would love to hear from you! Leave me a comment or tag your social media post with #dearkitchen
Yours truly, A.